Quality Loss in Minimally Processed Swiss Chard Related to Amount of Damaged Area

LWT

Volumn 33, Issue 1, 2000, Pages 53-59

  Roura, S I ^a   Davidovich, L A ^a   Del Valle, C E ^a  

^a UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

Author keywords

Chard; leafy vegetables; minimally processed foods

Indexed keywords

EID: 0347794897     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.1999.0615     Document Type: Article

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